Preheat gas grill or prepare charcoal fire. Brush oil onto one side of eggplant slices, place on grill, oiled side down. Cook 6 to 8 minutes until tender. Brush oil on tops and turn and grill until tender another 6 to 8 minutes. Cool slightly and then chop on cutting board. Combine eggplant, fresh salsa, black beans and lime juice in a large salad bowl; toss to mix. Add salt and pepper a needed.

Fresh salsa is delicious mixed in any salad, but it is especially delicious paired with grilled eggplant.